Monthly Archives: September 2014

With the excitement of making potato crackers this week and the fact that I purchased A LOT of carrots, I decided to try to make carrot crackers. Since I couldn’t find a recipe online that was not using carrot pulp, I had to improvise. I experimented with the same recipe as the potato crackers and I’m pretty impressed with the result.

Carrot & Flax Seeds Crackers

Ingredients:

1 1/2 cups of whole wheat flour (extra flour will be needed when using the rolling pin)

2 1/2 tsp of baking powder

1/4 tsp of salt

1 1/2 cups of carrot purée

1 tsp potato starch

1 tsp of granulated sugar

1/2 tbsp of ground salba

1/4 tsp of garlic powder

1/2 cup of flax seeds

Boil the carrots until they are cooked and let them cool down completely before making the purée

Make a purée with your carrots and add the potato starch. When it is done, set the bowl aside

In a large bowl, add the flour, baking powder, sugar, salba, flax seeds and salt

Add the carrots and blend well

With a rolling pin, spread the dough as thin as possible (like you would with a pie crust)

You can use a cookie cutter or just cut the dough in the shape you’d like (I made them round this time)

Line a cookie sheet with parchment paper and place your crackers on the paper

Over the weekend, I purchased herb coated goat cheese and happily brought it home to eat with some crackers. Crackers that I had not noticed were all gone. Indeed, my SO finished the last box and didn’t tell me therefore, I was sans crackers for my cheese. What a tragedy! I have been too lazy to go back to the store to buy some crackers so I decided to make them myself using potatoes. I found a sweet potato crackers recipe but changed a few ingredients such as the flour and the type of potatoes. I also added spices and flax seeds to my recipe which turned out great! The only small cookie

cutter I had was an evergreen tree shape which I thought was kind of fun. Use whatever shape you want.

1 cup of table potatoes purée (you can use sweet potatoes as most recipes do)

1 tsp of granulated sugar

1/8 cups of Italian seasoning

1/4 tsp of garlic powder

1/8 cups of flax seeds

Boil the potatoes until they are cooked and let them cool down completely before making the purée

Once the purée is done, set the bowl aside

In a large bowl, add the butter and set aside

In a medium bowl, mix the flour, baking powder, sugar and salt

Add flour mix to the butter slowly as you blend well

Add the cup of potatoes and blend well

After the dough has formed, mix the flax seeds

Add the garlic powder and Italian seasoning and blend well

With a rolling pin, spread the dough as thin as possible (like you would with a pie crust)

You can use a cookie cutter or just cut the dough in the shape you’d like (square, round, penis shaped, you choose!)

Line a cookie sheet with parchment paper and place your crackers on the paper (They can be close to one another but do not make them touch)

Bake at 350°F for 20 min. (The time highly depends on your oven AND how thin you made your crackers. It took my oven 20 minutes to thoroughly cook the crackers to a crisp so cooking time may vary widely as the original recipe called for a few minutes. My crackers were also a bit thicker than I thought.)